Thai Cucumber Salad


by: Debbi

If you want ta make this salad mare substantial and serve it as a main course, toss it with shredded cold roast chicken or whole cooked shellfish such as shrimp.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 6

4 regular cucumbers (or 2 English cucumbers, peeled and halved lengthwise)

1 1/2 teaspoons coarse salt

1/4 cup creamy peanut butter (made with only peanuts and salt)

2 Thai chiles (or 4 jalapeno chiles, seeded and minced)

1 clove garlic (minced and then crushed with the flat side of the knife)

1/2 cup unsweetened coconut milk

4 1/2 teaspoons sugar

1/2 bunch cilantro (large stems removed and leaves finely chopped)

20 leaves fresh basil (preferably holy basil, each torn into about 3 pieces)

3 tablespoons fresh lime juice

3 tablespoons rice vinegar (or white wine vinegar)

2-3 tablespoons fish sauce (or more as needed)

6 sprigs mint (or cilantro)

Nutrition Facts
Thai Cucumber Salad

Servings Per Recipe: 6

Amount per Serving

Calories: 144

  • Total Fat: 10.1 g
  •     Saturated Fat: 4.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1111.4 mg
  • Total Carbs: 11.2 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 7 g
  • Protein: 4.3 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Scrape out the seeds from the cucumber halves with a spoon, then slice the halves crosswise into crescents about l/8 inch thick. Place the cucumbers in a bowl, sprinkle with the salt, and then toss and rub the slices for about 2 minutes, or until the salt dissolves and no longer feels gritty. Transfer the cucumbers to a colander, set it in the sink or over a bowl, and let drain for about 30 minutes.

2.  Working with a little at a time, squeeze the cucumber slices in your fists to extract as much liquid and salt as possible. Set the cucumbers aside.

3.  In a bowl, combine the peanut butter, chiles, garlic, coconut milk, and sugar and work the mixture with a whisk until smooth. Stir in the cilantro, basil, lime juice, vinegar, and fish sauce to taste and mix well. Add the cucumbers and toss with the sauce. Chill for 1 hour. Serve on chilled plates, and decorate each serving with a mint sprig.

related recipes